🫑 Stuffed Bell Peppers with Couscous and Feta
🍽️ Servings: 4
⏱️ Total Time: 45–50 minutes
🌱 Vegetarian
📝 Ingredients:
For the peppers:
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4 large bell peppers (any color), tops cut off and seeds removed
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1 tbsp olive oil (for brushing)
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Salt & pepper to taste
For the filling:
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1 tbsp olive oil
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1 small onion, finely chopped
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2–3 garlic cloves, minced
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1 cup dry couscous
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1 cup vegetable broth or water (for cooking couscous)
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1 cup canned chickpeas (drained and rinsed)
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1 medium zucchini, finely diced (optional)
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1/2 cup cherry tomatoes, halved
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1 tsp dried oregano
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1/2 tsp cumin
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Salt & pepper to taste
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1/2 cup crumbled feta cheese (plus extra for topping)
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2 tbsp fresh parsley or mint, chopped
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Juice of 1/2 lemon (optional, for brightness)
🔥 Instructions:
1. Prep the Peppers:
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Preheat oven to 375°F (190°C).
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Cut off the tops of the peppers and remove seeds and membranes.
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Lightly brush the insides with olive oil and sprinkle with salt and pepper.
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Place them upright in a baking dish.
2. Cook the Couscous:
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Bring 1 cup of broth (or water) to a boil.
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Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
3. Prepare the Filling:
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In a skillet, heat 1 tbsp olive oil over medium heat.
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Sauté onion for 3–4 minutes, then add garlic and cook another minute.
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Add zucchini (if using), chickpeas, cherry tomatoes, oregano, and cumin. Cook for about 5 minutes.
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Stir in cooked couscous and mix well.
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Remove from heat and stir in feta, parsley/mint, lemon juice, salt, and pepper.
4. Stuff the Peppers:
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Spoon the mixture into each pepper generously.
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Top with extra crumbled feta if desired.
5. Bake:
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Add about 1/4 cup water or broth to the bottom of the baking dish (to steam and soften peppers).
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Cover with foil and bake for 25 minutes.
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Uncover and bake for another 10–15 minutes until peppers are tender and tops are golden.
6. Serve:
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Garnish with more herbs or a drizzle of olive oil.
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Serve warm with a side salad or yogurt sauce.